PDA

View Full Version : Beef plate ribs

BuffaloDave
08-06-2019, 06:28 AM
Got some local beef plate ribs from my butcher....too fatty for sale to the public. I used oak and a black rub I've been working on. Rendered them down as long as I could, so they were definitely fall apart but beyond moist.
Burnt at Both Endz
08-06-2019, 06:30 AM
Looks great, over cooked plate ribs are a treat! Really makes me wonder if you can over cook them?
BuffaloDave
08-06-2019, 06:32 AM
I ended up making most of it into burnt ends while waiting for the brisket I cooked to finish up. Never got a final shot.... they went in for another hour after this.
BuffaloDave
08-06-2019, 06:34 AM
Looks great, over cooked plate ribs are a treat! Really makes me wonder if you can over cook them?

It would be tough, these were easily 55% fat. Still ended up with the burnt ends and nearly a qt of shredded beef after taking the fat- off. Plus my dog is in heaven for the next week!
pjtexas1
08-06-2019, 06:39 AM
Looks like you did an awesome job with that terrible cut. :thumb:

Sent from my SM-G955U using Tapatalk
PnkPanther
08-06-2019, 07:40 AM
Yummy
Sickboy579
08-06-2019, 07:56 AM
Looking good, Dave. What butcher do you use?
Big George's BBQ
08-06-2019, 07:59 AM
YTUM That looks amazing
BuffaloDave
08-06-2019, 11:02 AM
Looking good, Dave. What butcher do you use?


Thanks! I go to moriarty meats. All local stuff and amazing quality.
Sickboy579
08-06-2019, 11:45 AM
Thanks! I go to moriarty meats. All local stuff and amazing quality.

Sure, I buy from Tom when I need a French cut or something special. His hours are tough sometimes lol... the farm to table madness is a little much for me. $12.99/# for pork loin is pushing it!
BillN
08-06-2019, 05:41 PM
Dang those came out great.
Stingerhook
08-06-2019, 06:01 PM
Looks great Dave.
DHowardSmoke
08-06-2019, 08:17 PM
How long did they take?
BuffaloDave
08-07-2019, 05:35 AM
How long did they take?

They were probably in for 10 hours @225.

I normally do plates between 275-300, but I wanted to render off a ton of fat. At that temp it's normally a 7-8 hour deal.
BuffaloDave
08-07-2019, 05:42 AM
Sure, I buy from Tom when I need a French cut or something special. His hours are tough sometimes lol... the farm to table madness is a little much for me. $12.99/# for pork loin is pushing it!

Yeah I can't justify some of the price points, I'm in it for the cheap fatty cuts anyway. I keep telling myself to just buy a whole hog and save the loot, but I'd need another freezer. Pro tip- go saturday afternoon and he'll likely give you a deal. He knows I like to try different cuts so he'll give me some to play with.

If you're a fan of lamb, try smoking one of the lamb necks he gets from Bellevue. Makes for unreal pulled lamb
Sickboy579
08-07-2019, 06:08 AM
Yeah I can't justify some of the price points, I'm in it for the cheap fatty cuts anyway. I keep telling myself to just buy a whole hog and save the loot, but I'd need another freezer. Pro tip- go saturday afternoon and he'll likely give you a deal. He knows I like to try different cuts so he'll give me some to play with.

If you're a fan of lamb, try smoking one of the lamb necks he gets from Bellevue. Makes for unreal pulled lamb

He’s recommended the lamb neck a number of times. Never tried it. Now that you as well are recommending it, I believe I’m going to do so real soon.
Titch
08-07-2019, 07:32 AM
Those ribs are huge
sthamm
08-07-2019, 08:34 AM
With beef ribs, I say, "The fattier the better!"
BuffaloDave
08-07-2019, 11:50 AM
With beef ribs, I say, "The fattier the better!"

just don't tell my butcher!
BuffaloDave
08-07-2019, 11:53 AM
Those ribs are huge

incredibly huge. I would estimate well over 10 pounds
cowgirl
08-07-2019, 11:53 AM
Beef ribs are my favorite. Those look great!!
BuffaloDave
08-07-2019, 02:56 PM
Beef ribs are my favorite. Those look great!!

Thanks! I have to say they are my favorite as well.
Sickboy579
08-08-2019, 08:05 AM
Saw Tom last nite. That place is dangerous. I want one of everything. Picked up some plate ribs also. Didn’t have any fatty pieces. Smaller piece all meat was all he had. Grabbed a few lamb necks at your recommendation. We’ll see if I can get them ribs to look good like yours.
BuffaloDave
08-08-2019, 10:37 AM
Saw Tom last nite. That place is dangerous. I want one of everything. Picked up some plate ribs also. Didn’t have any fatty pieces. Smaller piece all meat was all he had. Grabbed a few lamb necks at your recommendation. We’ll see if I can get them ribs to look good like yours.


Happy cooking!